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Roasted Beet & Arugula Salad with Goat Cheese & Pine-nuts

Ok ok, I know the title for this is really long…I mean Roasted Beet & Arugula Salad with Goat Cheese and Toasted Pine-nuts? But….I didn’t want you to miss a BEET! haha! Ok, I won’t blame you if you log off now because of my nerdy humor. But please don’t, k?

Wait Steph…how do I toast pine-nuts?

Simple! Just spread the desired amount of pine-nuts on a baking sheet and broil them in the oven on high. Make sure to watch them though, they brown up quickly! I have discovered that setting a timer for 3 minutes and checking them is a good starting point. Once your kitchen smells fragrant, that is when the pine-nuts are done toasting. I can’t emphasize enough the importance of setting a timer for this process. On several occasions I have completely forgotten about them and burned them to a crisp. And let me tell you, that toasty pine-nut fragrance was here and gone pretty fast. I like to toast a whole bag of pine-nuts at once and then stick whatever I am not using in the freezer to top on salads or put in soups down the road.

Ok…I got that, now how do I roast beets?

This is how I roast beets. There are a few ways to do this, but this is what works best for me. GLOVES. Find some latex or rubber gloves and put them on. These beets will turn your fingers all kinds of fuschia. But if you do not have any gloves lying around, it washes off well. Just don’t get beet juice on your clothes. Don’t ask how I know.

Cut both ends of the beet off. Then using a veggie peeler, start peeling! Hold on to that beet for dear life, it is a slippery little sucker. Once the beets are all peeled, give them a rinse with cold water and pat dry. Cut the beets into bite size chunks. Next, using a plastic baggie, dump all of the beet cubes in and toss with a little olive oil and salt and pepper. Give it a good shake! On a parchment paper lined baking sheet, spread the beets out in to a single layer, making sure there are no beet piles. Roast beets in a 400 degree oven for 40 minutes.

While the beets are roasting, you can begin making your dressing. It is so so so easy.

Using a mason jar, add 1/2 cup balsamic and 1/2 cup olive oil. 2 teaspoons dijon mustard and salt and pepper. Give it a good shake! (Lots of shaking going on in this recipe I’m discovering).

Once your beets are done cooking, let them cool. They don’t have to be completely cool because it is nice to add warm beets to the salad with goat cheese, as it melts it slightly. Add washed arugula to a large salad bowl, then beets, then add goat cheese broken in to chunks, and top with the toasted pine-nuts.

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